Venison Burgers on the Grill

Local wine grape fed wild venison burgers dotted with home garden mint and garlic flowers, farmstand corn on the cob oven-baked, Sang Lee boston lettuce with Julia's mustard vinigrette, and merlot. Local venison --we have a friend who has a nuisance license to hunt venison on a vineyard.

Darling Husband's Greek grandfather, who left Crete as a boy, and came to NYC as a teen, ultimately getting involved in the restaurant business, created the "mint burger" for his grandchildren. Whether he had something similar at a Greek restaurant, or just thought it might be a good combination, DH doesn't know, but it became a family favorite. The mint mixed with hamburger or venison adds a zest to the burger. I highly recommend it.

As a garden fresh lover, I like to just pile the salad on my dinner plate. Darling Husband likes to have his as a second course. The mustard salad dressing mixed with the venison burger and made it zing. For me the second course was the corn.

Just a note, last night we had an old favorite, fast standby -- cappellini with basil and garlic flowers, super ripe farm tomatoes, basil, mozarella. Yum.

Cost: Farmstand corn $2.50. Sang Lee lettuce from our CSA - $2? Venison - from a friend.